Cassell's dictionary of cookery

Portuguese Cakes (another way).— Take halt a pound of fig; and the yolks of six eggs. Put these into a basin, and work with a spoon till frothy. Pound four ounces of almonds with the white of an egg, pass them through a sieve, add a pinch of orange-sugar, and dilute with the juice of four oranges. As soon as the cake-preparation is frothy, add to it carefully four ounces of potato-flour. Next add the almonds and orange-juice, together with the six whipped whites of eggs. Pour the mixture on a bakingsheet with an up-standing border, the bakingsheet being buttered and covered with paper. Spread the mixture in a layer one inch thick. Bake in a moderate oven. When the cake has cooled, face it on the top and mask on this side, first with a thin layer of apricot marmalade, and afterwards with a layer of orange-icing sugar. Divide the cake immediately into squares, and let the glaze dry. The orangeicing sugar is prepared with sugar passed through a silk sieve, mixed with sugar rubbed against the peel of an orange, and then grated. Dilute the sugar to the requisite degree with some orange- juice. Portuguese Fritters. — Put half an inch of stick cinnamon and the rind of half a small lemon into a pint of milk. Let the liquid remain a little time till the milk is slightly flavoured, then pour it, without straining it, into a saucepan, and put with it six ounces of best Carolina rice, two ounces of fresh butter, and a little sugar. Let it simmer very gently until the rice is quite tender and has absorbed all the milk. Pour the preparation out, beat it well for two or three minutes, and stir into it the well-beaten yolks of three eggs. When it is a little cool, make it into balls about an inch and a half in diameter, and carefully introduce into the centre of each a small portion of orange marmalade. Brush the balls over with beaten egg, and dip them into finely-grated breadcrumbs. Put them into a wire frying-basket, and plunge them into as much hot fat as will quite cover them. Let them remain until they are lightly browned, drain them carefully, and serve piled on a napkin and covered with sifted sugar. Time to boil the rice, about three-quarters of an hour. Probable cost, Is. 4d. Sufficient for six or seven persons. Portuguese Pudding.— Boil half a pint of milk with three inches of thin lemon-rind. Stir into it, when boiling, three dessert-spoonfuls of ground rice which has been mixed smoothly with three table-spoonfuls of cream. Stir the mixture over the fire for two minutes after it boils, then pour it out to cool. Add a little sugar, together with the yolks of three and the whites of two eggs well beaten. Pour the pudding into a buttered dish, and bake in a moderate oven. Wlien done enough, take out the pudding, and let it stand until it is cold and stiff. Before serving, lay upon it a little coinçot or anv othrr fine jam. Time to bake, about three quarters of an hour. Probable cost, 9d., exclusive of the jam. Suflicient for a small dish.